Mary Berry’s Blackberry and Apple Pie is made with Bramley apples, eating apples, blackberries, plain flour, and salted butter. This delicious Blackberry and Apple Pie recipe creates a tasty dessert that takes about 1 hour and 35 minutes to prepare and can serve up to 6-8 people.
Mary Berry Blackberry And Apple Pie Ingredients
For the pastry:
- 375g/13oz plain flour (all-purpose flour), plus extra for dusting
- 200g/7oz salted butter, chilled and diced (1 cup plus 2 tbsp)
- 50g/1¾oz icing sugar (powdered sugar)
- 1 large free-range egg, separated
- 1 large free-range egg yolk
For the filling:
- 2 Bramley apples (cooking apples), peeled, cored, and diced
- 1 lemon, zest and juice
- 75g/2¾oz granulated sugar (⅓ cup), plus extra for sweetening and dusting
- 4 eating apples (a sharp, crisp variety such as Braeburn), peeled, cored, and cut into large chunks or slices
- 250–300g/9–10½oz blackberries (frozen is fine; about 2 cups)
- Vanilla ice cream, clotted or single cream, to serve
How To Make Mary Berry Blackberry And Apple Pie
- Prepare the Pastry: Combine 375g/13oz plain flour and 200g/7oz chilled butter in a food processor until it resembles breadcrumbs. Add 50g/1¾oz icing sugar and pulse. If making by hand, rub the butter into the flour until no large lumps remain, then stir in the sugar. Mix 1 large egg yolk with 1 tbsp ice-cold water, add to the mixture, and stir until it starts clumping. Split dough into two pieces, wrap in cling film and chill for 30 minutes.
- Make the Filling: Put 2 Bramley apples, 1 lemon zest, 2 tbsp lemon juice, 75g/2¾oz granulated sugar, and 2 tbsp water in a saucepan. Simmer with the lid on until the apples are very soft. Mash into a purée over high heat to remove excess liquid. Stir in 4 eating apples and 250–300g/9–10½oz blackberries. Adjust sweetness if needed.
- Assemble the Pie: Preheat the oven to 220°C/200°C Fan/Gas 7 (425°F) and preheat a baking tray. Roll out the larger piece of pastry on a floured surface to line a 20–22cm/8–8½in pie dish, leaving an overhang. Add the apple mixture. Roll out the second piece of pastry to cover the dish. Brush the pastry rim with egg white, place the top pastry over, seal the edges, and trim the excess. Cut a few holes in the top, crimp edges, and decorate if desired. Brush with remaining egg white and sprinkle with granulated sugar.
- Bake the Pie: Place the pie on the preheated baking tray. Bake at 220°C/200°C Fan/Gas 7 (425°F) for 10 minutes. Reduce temperature to 180°C/160°C Fan/Gas 4 (350°F) and bake for a further 35–40 minutes until golden. Serve with vanilla ice cream or cream.
Recipe Tips
- Keep the butter cold: Use chilled butter to ensure your pastry turns out flaky. If the butter warms up too much, the pastry can become greasy and tough.
- Chill the dough: After mixing, chill the dough for at least 30 minutes. This helps it to be easier to roll out and prevents shrinkage during baking.
- Cook the Bramley apples thoroughly: Make sure the Bramley apples are very soft before mixing them with the other ingredients. This helps create a smooth and flavorful filling.
- Adjust the sweetness: Taste the filling before adding it to the pie. If the blackberries make it too tart, add a bit more sugar to balance the flavors.
- Use a preheated baking tray: Place the pie dish on a preheated baking tray to catch any drips and help the bottom crust bake evenly and stay crisp.
What To Serve With Blackberry And Apple Pie?
This delicious Blackberry and Apple Pie pairs well with vanilla ice cream, clotted cream, single cream, or custard. It can also be served alongside whipped cream, crème fraîche, or a dollop of yogurt for a tasty dessert.
How To Store Leftovers Blackberry And Apple Pie?
- Refrigerate: Let the leftover Blackberry and Apple Pie cool to room temperature. Cover it with plastic wrap or store it in an airtight container and refrigerate for up to 4 days.
- Freeze: Allow the pie to cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. Freeze for up to 3 months. Thaw the pie in the refrigerator for several hours or overnight before enjoying it.
How To Reheat Leftovers Blackberry And Apple Pie?
- In The Oven: Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F). Place the pie on a baking tray and cover loosely with foil. Heat for 15–20 minutes or until warmed through.
- In The Microwave: Place a slice of pie on a microwave-safe plate. Cover with a microwave-safe lid or wrap and heat on medium power for 1–2 minutes or until heated through.
Mary Berry Blackberry And Apple Pie Nutrition Facts
Serving Size: 1 slice (assuming 6-8 servings)
- Calories: 382
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 76mg
- Sodium: 160mg
- Potassium: 300mg
- Total Carbohydrate: 48g
- Dietary Fiber: 4g
- Sugars: 28g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Butternut Squash Soup
- Mary Berry Lemon Posset
- Mary Berry Rock Cakes
- Mary Berry Tarte Tatin
Mary Berry Blackberry And Apple Pie
Description
Mary Berry’s Blackberry and Apple Pie is made with Bramley apples, eating apples, blackberries, plain flour, and salted butter. This delicious Blackberry and Apple Pie recipe creates a tasty dessert that takes about 1 hour and 35 minutes to prepare and can serve up to 6-8 people.
Ingredients
For the pastry:
For the filling:
Instructions
- Prepare the Pastry: Combine 375g/13oz plain flour and 200g/7oz chilled butter in a food processor until it resembles breadcrumbs. Add 50g/1¾oz icing sugar and pulse. If making by hand, rub the butter into the flour until no large lumps remain, then stir in the sugar. Mix 1 large egg yolk with 1 tbsp ice-cold water, add to the mixture, and stir until it starts clumping. Split dough into two pieces, wrap in cling film and chill for 30 minutes.
- Make the Filling: Put 2 Bramley apples, 1 lemon zest, 2 tbsp lemon juice, 75g/2¾oz granulated sugar, and 2 tbsp water in a saucepan. Simmer with the lid on until the apples are very soft. Mash into a purée over high heat to remove excess liquid. Stir in 4 eating apples and 250–300g/9–10½oz blackberries. Adjust sweetness if needed.
- Assemble the Pie: Preheat the oven to 220°C/200°C Fan/Gas 7 (425°F) and preheat a baking tray. Roll out the larger piece of pastry on a floured surface to line a 20–22cm/8–8½in pie dish, leaving an overhang. Add the apple mixture. Roll out the second piece of pastry to cover the dish. Brush the pastry rim with egg white, place the top pastry over, seal the edges, and trim the excess. Cut a few holes in the top, crimp edges, and decorate if desired. Brush with remaining egg white and sprinkle with granulated sugar.
- Bake the Pie: Place the pie on the preheated baking tray. Bake at 220°C/200°C Fan/Gas 7 (425°F) for 10 minutes. Reduce temperature to 180°C/160°C Fan/Gas 4 (350°F) and bake for a further 35–40 minutes until golden. Serve with vanilla ice cream or cream.
Notes
- Keep the butter cold: Use chilled butter to ensure your pastry turns out flaky. If the butter warms up too much, the pastry can become greasy and tough.
- Chill the dough: After mixing, chill the dough for at least 30 minutes. This helps it to be easier to roll out and prevents shrinkage during baking.
- Cook the Bramley apples thoroughly: Make sure the Bramley apples are very soft before mixing them with the other ingredients. This helps create a smooth and flavorful filling.
- Adjust the sweetness: Taste the filling before adding it to the pie. If the blackberries make it too tart, add a bit more sugar to balance the flavors.
- Use a preheated baking tray: Place the pie dish on a preheated baking tray to catch any drips and help the bottom crust bake evenly and stay crisp.
Mary Berry Blackberry And Apple Pie